Most Jack cheese is made from pasteurized cows’ milk, through a process similar to that used to produce Colby. It is available in whole, skim, and part-skim varieties, and spiced with jalapeo peppers. Jack is typically prepared in wheels that weigh from 6 to 12 pounds (2.7 to 5.4 kg) and is sold in sticks, bricks, wedges, or individual slices.

Young Jack

This is the fresh, semisoft, mild cheese.

Sharp Jack

After being aged for three to six weeks, Jack, like many cheeses, takes on a sharper flavor.

Pepper Jack

Perhaps the best-known Jack variety, this cheese is seasoned with jalapeo peppers.

Dry Monterey or Dry Jack

These are aged skim and part-skim varieties with a rich flavor, intended for grating and table cheese. Some Jack varieties intended for grating may be coated with a peppery oil.

Mexican Jack Cheese

This variety has a firmer texture and the flavor has more bite to it.